Aloo Kale (Indian Style Greens and Potatoes)

 

The other night, my partner was whipping up some rice and chana dal khichari, and I wanted to make something vegetabley to go alongside. Since we had just picked up a crapload of kale at the market, leafy greens seemed the way to go; but while spinach is quite common in South Asian cuisine, its denser, chewier counterpart gets less in the way of subcontinental love. That being the case, I decided to cherry-pick ideas from a few different sources, and just get in there; with kale, potatoes, and a bunch of Indian spices, how far wrong could things possibly go? Well, I am happy to report that they did not go wrong at all, and this wound up being a very successful side dish. I toyed briefly with the notion of adding some coconut milk near the end, but opted for a drier texture as a better complement to the relatively soupy khichari. Served with some naan and spicy pickle, these two dishes made a very filling meal with plenty of leftovers, which (as everyone knows) are always even better the next day. 


Aloo Kale
Ingredients
~ 1 tbsp. mustard oil
~ 1 tsp. each: mustard and cumin seeds
~ 1 tbsp. minced garlic

~ 1 onion, diced

~ 3 potatoes, diced and cooked as you would for potato salad (i.e., not falling apart)

~ 1 tsp. each: salt, chili powder, fenugreek, asafoetida
~ 1 large bunch kale, cleaned, trimmed, and chopped
~ 1/2 cup water


Directions
~ In a large, deep skillet or wok, heat the oil over medium heat. Add the cumin and mustard seeds and cook, stirring constantly, until they begin to sizzle and pop. 
~ Add the garlic and the onions and cook for about a minute. 

~ Add the potatoes and spices, stir to combine, and cook another few minutes until the potatoes have browned just a bit.

~ Begin adding the kale by handfuls, stirring with each addition to mix everything up. When all the kale has been added, stir in the water and cook about 3-5 minutes, until the greens are wilted but still retain some texture. Serve hot alongside your favorite dal and some spicy pickle.

Veggie Kielbasa with Potatoes and Onions

Just to be absolutely clear, my mother would never have said such a thing...well, not out loud, anyway. But this is the kind of dinner that could appear on on those nights when she just sort of pulled stuff out of the refrigerator and put them into her avocado-green, 1970's vintage countertop electric skillet (stuffed bell peppers and chicken cacciatora also come to mind). The great thing is that it's actually quite yummy and satisfying: perfect for when you want a starchy, comforting one-dish dinner, or even a substantial breakfast/brunch on a weekend morning. I've made it a bit healthier by using veggie sausage, and by roasting the potatoes in the oven rather than frying them in the skillet like Mom would have done. You can obviously substitute whatever vegan sausage you happen to like, but my mom used kielbasa so I proceeded accordingly. Serve with ketchup and horseradish mustard, and a side of whatever the hell you want. (Or starve!)

Veggie Kielbasa with Potatoes and Onions

Ingredients

~ 3 lbs. potatoes, cubed

~ 1/4 cup olive oil, divided

~ 1 tsp. salt

~ A few grinds of fresh black pepper

~ 1 14 oz. package vegan kielbasa, sliced (I used Trader Joe's)

~ 2 large onions, diced

~ 1 tbsp. minced garlic

~ 2 tsp. each: dill, paprika

~ 1 tsp. parsley

~ 1/4 cup white wine

Directions

~ Preheat the oven to 400 degrees fahrenheit, and coat a large baking sheet with cooking spray.

~ Arrange the cubed potatoes on the baking sheet, then add about 2 tbsp. of the olive oil, the salt, and pepper. Coat thoroughly (it's best to just get in there and do this with your hands).

~ Roast the potatoes in the oven for about 45 minutes, stirring occasionally, until crisp and brown but still tender on the inside.

~ While the potatoes are roasting, coat a large skillet with cooking spray and sauté the sliced kielbasa over medium-high heat for about 5 minutes, until browned on both sides.

~ Transfer the kielbasa to a plate, then add the remaining olive oil to the skillet. Add the diced onions and cook over medium heat for 20 minutes, stirring occasionally to prevent sticking.

~ Add the minced garlic, the dill. paprika, and parsley, and continue cooking another 10 minutes, until the onions are golden and just beginning to caramelize.

~ Pour in the wine to deglaze the pan, and cook another minute before adding the cooked kielbasa and the roasted potatoes. Combine thoroughly, and serve hot with a little ketchup, mustard, and/or hot sauce on the side if you like.

Tofu "Scallops" in Ginger Garlic Cream Sauce

This was inspired by a staple dish on the menu of a local seafood restaurant, where we often go for veggie sushi. By substituting tofu "scallops" for the brethren of the unfortunate bivalve pictured above, I whipped up a dinner that felt sort of fancy, despite being super easy. A Google search for "ginger garlic cream sauce" revealed a number of recipes, and aside from the butter and cream - easily exchanged for vegan analogues - it was very simple to create with things that were already in my kitchen. (I think this would also be good with scallops made from king oyster mushrooms, and am hoping to try that when I can lay my hands on some.) Anyway, grating the ginger was the most time-consuming part of the process, and it made the house smell like absolute heaven, so who's complaining? In fact, the one thing I'll say is that you really should use fresh ginger for this; the jarred stuff is all very good in a pinch, but the real deal adds the brightness and kick that make this taste like Special Occasion Food. We served it over rice pilaf, with some glazed carrots on the side, but it would be equally nice with couscous, quinoa, or even a simple pasta. 

Tofu "Scallops" in Ginger Garlic Cream Sauce
The Tofu
Ingredients
~ 1 lb firm or extra-firm tofu, drained and pressed
~ 1 cup vegetable broth
~ Juice of 1 lemon
~ 2 tbsp. freshly grated ginger
~ 1 tbsp. each: olive oil, minced garlic
~ 2 large, firm apples, cut into chunks
~ Cooking spray


Directions
~ Slice the pressed tofu in half horizontally, then cut into "scallop"-size pieces; I got a dozen from a 1 lb. package of Nasoya. (You could use a round cookie cutter if you want to go for scallopy verisimilitude, but bear in mind that you'll have fewer pieces.) Place the "scallops" in a shallow bowl or baking dish.
~ Whisk together the broth, lemon juice, ginger, olive oil, and garlic. Pour over the tofu pieces, flip to coat with the marinade, and then cover and refrigerate for at least an hour (the longer the better).
~ Reserving the tofu marinade, coat a large skillet with cooking spray, and fry the tofu over medium heat until browned on all sides (turn it over frequently to make sure it doesn't stick). Remove the cooked tofu to a plate and set aside.
~ Add the apple to the pan and cook for about 5 minutes, until just lightly browned. Add them to the plate with the tofu while you make...


The Sauce
Ingredients
~ 2 tbsp. Earth Balance or other vegan margarine
~ 3 tbsp. freshly grated ginger
~ 2 tbsp. minced garlic
~ 2 tbsp. flour
~ 1 tsp. salt
~ 1/4 tsp. turmeric
~ 2 cups plain, unsweetened soy milk
~ Reserved tofu marinade
~ 2-3 scallions, sliced thin 


Directions
~ In the same skillet, melt the margarine over medium-low heat. Add the ginger and the garlic, and cook for a bout minute, until fragrant.
~ Add the flour, the salt, and the turmeric, and stir to make a roux.
~ Raise the heat to medium, and begin adding the milk and reserved marinade, whisking to prevent lumps.
~ Continue cooking for 5-10 minutes, until just beginning to thicken. 
~ Add the scallions, the tofu, and the apples, and stir to coat. 
~ Continue cooking about 5 minutes more, and serve hot over rice, or the grain of your choice.

Coconut Curry with Cashews

This is the result of my humble - but fortunately successful - attempt to approximate one of those brothy, coconutty curries you find in Vietnamese or Malaysian restaurants. It's quite mild (and thus pretty kid-friendly), but go ahead and add a shot or two of hot sauce if you're so inclined. On a rainy, unseasonably chilly spring night, this was just the thing to accompany the latest episode of Mad Men...imagine Don Draper's reaction if Meghan put this in front of him after a few Manhattans!

Coconut Curry with Cashews
Ingredients
~ 5 cups plain, unsweetened soymilk
~ 1 generous cup finely grated coconut
~ 1 tbsp. each: Thai red curry paste, hoisin sauce, bouillon (insert obligatory plug for Better Than Bouillon's "no chicken" flavor), curry powder
~ 1 tsp. chili powder
~ 1/2 tsp. cinnamon
~ 1/4 tsp. turmeric (for color)
~ 1 lb. tofu, pressed and cubed
~ Oil for frying
~ 1 large onion, diced
~ About 1 cup each: sliced carrots, sliced red bell peppers
~ About 2 cups each: sliced mushrooms, broccoli florets
~ 3 small potatoes, cubed and boiled for about 8 minutes (until cooked but not falling apart)
~ 3 large scallions, sliced thin
~ 1 cup raw cashews

Directions
~ In a large beaker, combine the soy milk, grated coconut, curry paste, hoisin sauce, bouillon, curry powder, chili powder, and cinnamon. Whisk together, cover, and bring to a boil in the microwave (about 4-5 minutes). Leave covered and set aside. Depending on how finely grated your coconut is, you could puree this in a food processor or with an immersion blender; I didn't bother.
~ In a wok or deep skillet, heat a few tablespoons of oil and fry the tofu cubes over medium-high heat for about 5 minutes. Transfer to a paper-lined plate and...
~ In the same skillet, add the onions and sauté for about 5 minutes, before adding the carrots, bell pepper, and mushrooms. Cook another 5 minutes, until the mushrooms are giving up their liquid.
~Add the broccoli and the cooked potatoes. Cover and cook a few minutes, until the broccoli is bright green.
~ Stir in the cooked tofu, the soy milk/coconut mixture, and the scallions. Cook about 10 minutes more, until all the flavors are blended.
~ In a skillet, toast the cashews over high heat for 5 minutes, stirring constantly, until they give off a lovely, toasty aroma.
~ Stir the toasted cashews into the curry, and serve hot over steamed rice.

Moussaka (almost) like Mama used to make!

I grew up thinking of moussaka as the sort of meal you make when you have lots of ambition and unlimited time to spend in the kitchen. My mother (by way of her Greek mother-in-law's recipe) made it once or twice a year, and it was always kind of a big deal. Not only was it time-consuming, it was nonsensically rich, and had that "special occasion" feeling associated with a holiday or birthday meal. 

Back when I ate animals, I used to love the stuff, but it didn't love me: eating the big plateful my mouth wanted meant making a deal with my stomach viz. the heartburn that inevitably followed. In later years, my mother made a vegetarian version using ground walnuts and chopped mushrooms for the meat, which helped some, but it could still be a bit of a gut-bomb. For ages after making the switch to vegan it was classed in the "too much trouble" category, until the Muse of Adventure paid me a visit and I decided to give it a try.

For me, the point of such an apparently quixotic enterprise is that aha! moment of emotional, sensory recognition. In fact, one of my primary reasons for starting this blog was to have a place to record these experiments so that, having successfully conjured a fond memory or association by replicating some long-beloved recipe, I'd be able to A. do it again, and B. share the results with anyone who might be interested. 

So let's just say that I was dead chuffed at how well this turned out, and very happy to serve it to my family on Greek Easter (see above for pic. Nice looking group, eh?), which just happened to coincide with my birthday this year. The bonus? It's not nearly as much work as I imagined, and certainly nothing that a Bloody Mary or two couldn't ameliorate!

Moussaka
The Filling
Ingredients
~ 1 tbsp. olive oil
~ 1 large onion, chopped
~ 2 tbsp. chopped, fresh parsley
~ 2 tbsp. garlic, minced
~ 2 packages TJ's veggie meatballs, mashed (or Nate’s, Gimme Lean, or other ground meat substitute) or 2 cups brown lentils, cooked until soft and mashed thoroughly
~ 1 bay leaf
~ 1 tsp. each: salt, basil, cinnamon, chili powder
~ ½ tsp. each: nutmeg, oregano
~ 1/2 cup dry red wine
~ 1 28 oz can fire-roasted diced tomatoes, including liquid
~ 3 tbsp. tomato paste
~ Fresh black pepper to taste

Directions
~ Preheat the oven to 400.
~ In a large, deep skillet or wok, heat oil, and sauté the onion over medium-high heat until golden, about 5 minutes.
~ Add the parsley and garlic, and cook for a few seconds before adding the mashed “meatballs" or lentils and the seasonings.
~ Continue cooking about 5 minutes, then add the wine and cook till it evaporates.
~ Add the tomatoes and tomato paste and continue cooking for 15-20 minutes, stirring occasionally to make sure it doesn’t stick (you can add a splash of water if necessary).

The Sauce
Ingredients
~ 1 cup raw cashews
~ 3.5 cups warm, unsweetened nondairy milk
~ 2 bay leaves
~ 1 tbsp. vegan margarine (e.g., Earth Balance)
~ 2 tbsp. all-purpose flour
~ ½ tsp. salt
~ Black pepper to taste
~ Dash of nutmeg

~ 1/4 cup vegan parmesan or nutritional yeast
~ 1/2 cup cold soy milk, mixed with 2 tsps. cornstarch

Directions
~ In a beaker, microwave the milk, the cashews, and the bay leaves until nearly boiling. Allow to soak for at least an hour (the longer the better).
~ Remove the bay leaves, and puree the milk/cashew mixture until completely smooth.
~ In a saucepan, melt the margarine over low heat and whisk in the flour to make a roux.
~ Continue cooking for a few minutes, then gradually add the milk/cashew puree, whisking constantly.
~ Add the salt, pepper, nutmeg, and parm or nooch; stir thoroughly to combine.
~ Add the cold soy milk/corn starch mixture and whisk thoroughly.
~ Continue cooking, stirring constantly, until thickened (about 5-7 minutes).

Also
~ Enough potato slices (about 1/8” thick) to cover the bottom of a deep casserole; I used 3 medium sized Yukon Golds.
~ Enough eggplant slices to form a similar layer. You can bread and fry these, bake them in the oven, or be totally lazy and cook up some of those frozen Dominex eggplant cutlets (which I have done with unqualified success).
~ About a cup of tomato sauce (jarred is fine).

The Assembly
~ Grease your casserole generously, and spread about a cup of tomato sauce on the bottom. Arrange the potato slices in an overlapping layer.
~ Cover with the filling, and arrange the prepared eggplant slices on top.
~ Pour the sauce over the whole business, smoothing with a spatula.
~ Sprinkle the top with a little extra paprika and parsley.
~ Cover loosely with foil and bake at 400 for 40-45 minutes.
~ Remove foil and continue baking another 20-25 minutes, or until golden and bubbly. If you like, you can raise the heat to 450 for the last few minutes to brown it a bit more, but keep an eye on it so it doesn't burn.
~ Allow the casserole to rest for about 15 minutes before slicing.

Simple Sesame Asparagus

This is one of those things that hardly deserves the designation of a "recipe," but is just too good not to share. The key thing is getting that oh-so-fleeting, super-thin baby asparagus; the thicker stalks can still be good, but you'll have to steam them longer, and I really recommend this preparation for the fresh, local stuff that needs very little interference. It's delicious hot, cold, or at room temperature, and with asparagus season upon us (can fiddleheads be far behind?), who can have too many quick, easy uses for everyone's favorite - albeit all too ephemeral - green vegetable?

Simple Sesame Asparagus

Ingredients

~ 1 lb. very thin young asparagus spears, snapped in half

~ 1/4 cup soy sauce

~ 1 tbsp. toasted sesame oil

~ 2 tbsp. sesame seeds

Directions

~ In a small bowl, combine the soy sauce and sesame oil; set aside.

~ Saute the sesame seeds over medium heat in a dry skillet, until golden brown and giving off a toasty aroma. Remove from skillet and set aside to cool.

~ In the same skillet, bring about an inch of water to a rolling boil. Place the asparagus in the water, cover, and cook for about 90 seconds (the spears should be bright green). Transfer immediately to a colander, and rinse with cold water to stop the asparagus cooking.

~ Blot the asparagus on a lint-free tea towel, transfer to a large bowl, and pour on the sesame/soy mixture. Sprinkle on the toasted sesame seeds, and mix thoroughly to coat.

~ Serve immediately, or if you'd like to have this cold, cover and refrigerate for at least 30 minutes.

Easy Caramelized Onion Tarts

Let me start by making one thing perfectly clear: the fact that an onion likes to get dolled up every now and again does not mean s/he's a tart (or "easy," for that matter). But this post is actually about the kind of tarts that you bake in the oven, and it is totally easy, so there's no harm done. I hereby present one of those recipes that gives the impression of being kind of fancy, yet is perfect for a fundamentally lazy person like yours truly because it uses frozen puff pastry instead of a homemade crust. I literally had the idea to make this at 6pm one evening, and by 7:30 we were happily eating it in front of the TV. You could add other vegetables on top of the onions, but be careful not to overload: sliced mushrooms, baby spinach, olives, sun-dried tomatoes, or pretty much anything you'd put on a pizza would be fine in moderation. I used two packages of Pepperidge Farm puff pastry to make four tarts, and cut them into big squares to eat as a main dish, but smaller slices would make a nice appetizer or party snack, especially if you want your guests to think you worked really, really hard. (And if, like the onions pictured above, you're wearing a little lipstick when they arrive, they'll think you're organized and glamorous!)

Easy Caramelized Onion Tarts

The Topping

Ingredients

~ 2 tbsp. olive oil

~ 2-3 large yellow onions, sliced into thin crescents
~ 1 tbsp. minced garlic
~ 1 15 oz. can diced fire roasted tomatoes, drained
~ 1 tsp. each salt, oregano, basil, parsley
~ Fresh black pepper

~ Red pepper flakes to taste (optional)

Directions:
~ In a large, deep skillet, heat the oil on medium and add the onions.
~ Cook the onions for 2-3 minutes, then add the garlic, drained tomatoes and seasonings. Stir well to combine and cook another 5 minutes.
~ Cover the pot, turn the heat to low, and allow to cook for about 30 minutes, stirring occasionally.
~ Remove the lid, raise the heat to high, and cook 10-15 minutes more, stirring occasionally, until the liquid is gone and the onions are sweet, caramelized, and beauteous. Turn off the heat and set aside to cool.

The Ricotta

Ingredients

~ 1 cup raw cashews, soaked in hot water at least 30 minutes
~ 1 lb. extra firm tofu, drained
~ 1/4 cup lemon juice
~ 2 tbsp. extra virgin olive oil
~ 2 tbsp. minced garlic
~ 1 tsp. each salt, basil
~ Fresh black pepper
~ 1/4 - 1/3 cup nutritional yeast

Directions
~ Drain the cashews, then pulse a few times in a food processor to break them up.

~ Add the remaining ingredients and blend until smooth; use more or less nooch to reach a "ricotta" texture (you don't want it too wet, or it will make the pastry soggy).

And now...

~ Preheat the oven to 350 degrees fahrenheit.

~ Lay out 4 sheets of thawed, frozen puff pastry on 2 large baking sheets. Gently fold in the sides of the pastry and crimp to make a rim.

~ Divide the ricotta evenly between the 4 pastry sheets, smooth with a spatula, and top with the caramelized onion mixture. Sprinkle with a little extra basil if you like.

~ Bake for 25-30 minutes until puff pastry is golden brown.

~ Remove from oven and allow to cool briefly before slicing.